Tag: stew

Seasons… Who exactly decided that Germany clearly has [to deal with] them and people overseas [or at least in the US] don’t? Case in point: Why in the world do people have to post awesome kale recipes right now? Making me long for winter as the season where I’ll be able to get my hands on it again. Okay, I’m not really longing for winter because as hard as staying cool during the heat is at times I’d still rather take that than chilly temperatures. Plus, let’s not forget about summer’s swoon-worthy bounty. Jenn would be proud of how much I’ve been following this [old but good] What I ate Wednesday motto. Kale or not summer is the season for many wonderful things, too …

It’s [probably not] the season for… stews

With a lot of produce at hand but no idea what to have for lunch – choices, oh choices – I scoured the internet. I browsed an Austrian blog I’d found via Vegan Wednesday and had long meant to cook recipes from – how not with vegan Strawberry Tiramisu being one of them?! Actually, I had my heart set on lasagna but that’s not the best craving when your [overflowing] pantry is lacking lasagna noodles. Instead, stew it was. Petra’s Arabian bean stew was just what I wanted [lasagna aside]: quick to prepare, including both vegetables and legumes and delicious. I used some butternut squash, cabbage, cauliflower and mushrooms.I used some butternut squash, cabbage, cauliflower and mushrooms. Served with a side of polenta [that’s in the pot in the background]. So while stews are technically autumn and winter dishes using [mostly] seasonal vegetables made up for it.

It’s the season for… all the berries!

Snacks lately have been lots of berries – and how could they not? It was actually the popularity of them all over the blog world that made me give raspberries another chance. Not like I didn’t enjoy them but previously I wouldn’t have minded their absence from my plate too much. Now? Give me all the raspberries – seeds stuck between teeth? who cares, really? – while I can still find them.

Yesterday I employed a trick I just picked up from Chelsea: bring my own box. I generally shop with tote bags to avoid plastic but hadn’t thought of skipping the clamshells berries come in at the market. Luckily, the vendor didn’t give me any strange looks for this though I assume none of his other customers brought their own containers. Another bonus was that as he poured the berries into my box there were a few moldy ones at the bottom and he replaced them with a few others. Win-win!

It’s the season for…vegetable-packed versions of classics

Not the prettiest of dishes but SO good and satisfying was this easy-peasy [lame pun fully intended] vegan Gnocchi ‘n’ cheese. I’ve probably mentioned it before but as a German I don’t feel authorized to judge any vegan Mac ‘n’ cheese for authenticity. What I -do- know, though, is that this vegetable-packed version was downright delicious. Peas seem like such a classic childhood add-in and I’ve grown quite fond of them lately. I’m sure my mum wished I liked them as much when I was younger. And can we take a short moment to talk about -how- good gnocchi are? I picked up a package of vegan pumpkin gnocchi [for any German readers: by Pasta Nuova] at the health food store on a whim. They are perfect. Doughy, satisfying little dumplings. And the sauce is [not-so now that I’m telling you] secretly filled with vegetables. My mum should be really proud now. Actually, I feel I need to ask her if she played the ‘hidden veggies’ game at lunch when my siblings and I were little…

If you’re looking for another way to up your vegetable intake [I am at times, too] or just want some uncheesy cheesiness look out for the recipe on Friday.

It’s [always] the season for… Yogi wisdom

Ending not on a sweet but wise note – yes, the Yogi has been talking to me again. Interpret this in whichever way and if you feel like share in the comments what it means for you in your current situation.

Alternative title: Trying to eat all the kabocha around while it’s in season and working on that pumpkin glow.

Okay, okay, I can’t deny that Fall’s offically taking over with leaves changing, the need to wear scarves again … and – to see the upsides as usual – the most amazing of Fall produce. Let’s celebrate What I ate Wednesday with the best vegetable of the season [and some really good sidekicks]. Thanks for hosting despite having your little one to care for, Jenn!

Not to bug you too much with them but haven’t been able to get enough of my truffles lately. So if I’m supposed to show you what I’ve been eating the past week I have to include them. Sorry. Pre-breakfast chocolate? Can’t say I didn’t like it.

Truffles aside, though, I’ve been having a lot of fun finally not only saving recipes to Pinterest countless documents on my laptop but actually making them. And as you might guess from the post title there has been a lot of kabocha.

It’s all about finding the perfect one – and this one didn’t disappoint.

First off was the Banana Kabocha Stew from my link post on Sunday. Playing around with the recipe as usual I subbed my favourite legume for the black beans. Because I had a can to use up and to make up for last week’s chickpea-less WIAW – sorry I forgot to celebrate the birth of your little chickpea in style, Jenn! The pictures don’t do Carolyn’s delicious recipe any justice. If you had a look at the recipe you’ll notice that, yes, there’s something missing. I decided to do you a favour and take the picture before adding the cocoa – don’t leave it out. So back to the pot it was after the quick photoshoot because if the dish was great before the cocoa powder took it to the next level. Rich, flavourful and satisfying.

Keeping up with my goal of trying new recipes I opted against a repeat the next day [which actually happened to be yesterday] and spontaneously decided to have these Kabocha Squash Rancheros I’d been eyeing for a while. Or better yet: a modified version suiting the ingredients I had on hand and fulfilling my “I’m ready to chew my arm off” need. That’s why I steamed the kabocha [I know – roasting would have been ten times more flavourful and I’ll keep it in mind for non-hangry days] and used kidney beans instead of black ones once again. To be fair, though, black beans aren’t as readily available around here so I didn’t have any more on hand after my truffle-making.

Inspired by this girl I also bought the first figs in a long time. Previously I couldn’t warm up to this fruit considering it – sorry! – watery, tasteless and a waste of money. However, while there might be some bad ones it’s really about how you prepare them. And Amy’s idea of using them as a pizza topping was absolutely amazing. Neither eating eggs nor having almond flour on hand I used my go-to pizza recipe changing up the toppings.

To end on a sweet note here’s my second batch of Jenn’s Banana Bread. Once more my pictures can’t hold a candle to hers but I’ll just repeat my mantra: it’s the taste that counts in then end – and that got a thumbs up once again.

Happy Wednesday!

Happiness inducing today:The best run in a while after listening to my intuition and taking several rest days in a row.

Which were some of the last blogger-inspired recipes or foods you tried?

Are you good at sticking with recipe or put your own spin on them?However good my intentions might be: I can’t help but play around with just about every recipe I try.

Fellow kabocha fans: How do you pick the best kabocha at the store? Any advice on what to look for? I’ve found there to be immense differences in taste and consistency – it’s a bummer whenever I get a ‘bad’ one.

What does the colour green mean to you? Maybe it makes you think of Spring? Nature? Or how about it being the great new WIAW motto for March? [Will you believe I had the title planned and the post written before I even knew that? Jenn clearly has mind-reading skills!]? During the past days, though, green had a different but no less postitive meaning to me: Success! Before I’m getting into the details let’s thank the wonderful Jenn for hosting yet another What I ate Wednesday! It’s always such a fun party!

Not like you hadn’t assumed it already or anything ;): Yes, green meant success in terms of food. Okay, okay, I’ll make it short and sweet: I conquered a fear food!

I’m well aware avocados are a healthy living blogger favourite but to me they were – and admittedly still are – a major fear food. Nutrient-dense, packed with fat and all that in combination with a rather unsuspecting taste. While I am quite fond of other dense foods – think almond butter or dark chocolate – this lovely green-hued food scared me. But – if for colour reasons of else 😉 – I decide it was time to conquer it once I stumbled upon Michelle’s brownie recipe.

Naturally topped with almond butter post-photo :).

Being quite the chocolate fan it was only natural for me to whip up this treat and let me tell you: It’s rich, satisfying and simply amazing. I’ve been enjoying an avocado brownie as a midday snack for the past days and don’t regret a bite. How could I, really?

Green made more appearances in terms of changing up my meals, too. Staying true with my February goals I’ve continued making more of an effort when cooking. Happening upon a surprise [maybe last for the season] kabocha I made the most of it come lunchtime.

Simple yet incredibly satisfying.

Maybe you remember the Daiya cheese I got while in Berlin? It’s been sitting in the fridge for too long but finally jumped out to add a little something-something to my meals.

Spicy, warming and flavourful chili.

Winging it I created a tasty broccoli-packed vegan Chili Casserole made spectacular by the melty goodness of Daiya Pepperjack. With that I’m off to get somework done swoon over everybody else’s WIAW posts :D.